**THIS NEEDS TO REFRIGERATE OVERNIGHT** I found this recipe on Dish Delish and thought it looked interesting. Unfortunately last night I was all excited to eat it and then read the recipe again and remembered it had to sit overnight, so I had to wait! I really like it though. I tried it both as a "salad" on spinach leaves and also put it in heated tortillas and thought it was equally good both ways, just different. Definitely worth a try!

The Next Day:Pour dressing over salad and mix well until coated. Refrigerate 2-4 hours before serving. Immediately before serving, add diced avocado and pecans - mix well.Serve on lettuce leaf or in tortillas.

This was actually my first "real" salad. I always say I'm not good at making deluxe salads, but I decided to go for it for our Memorial Day BBQ and really make a good contribution :-). I have had many similar salads and I thought mine turned out pretty well!

This is another recipe from Kill the Gluten that I thought I'd give a try. It is easy and healthy and turned out well. I will add some more spices and possibly some onion next time around...there are many options to jazz it up a little bit, but this base recipe itself is pretty good too.

Ingredients:- frozen corn- chicken, seasoned with salt, pepper and paprika, cut in strips- sliced avocado- sliced tomato- cheddar cheese- cooked riceDirections:-Layer frozen corn (enough to cover bottom of 2-qt. baking dish), chicken strips, avocado, and tomato.- Bake at 350 degrees uncovered for 30 minutes.- Sprinkle with cheese, cover, and bake another 30 minutes.- Serve over rice.I will probably add sliced onion next time and I seasoned mine with some chili powder and onion salt (which may not be needed when adding onion). I also topped with FF sour cream and served tortilla chips on the side.

I found this breakfast idea on Kill The Gluten and loved it. Breakfast is one of my favorite meals of the day and it's always nice to have something new to throw in the mix...

Step 1: Preheat oven to 375. Fill greased muffin tins with deli sliced ham (to form little cups) and place fillings in bottom of cup. We tried the spinach and tomato they suggested on their site and also threw in some hashbrowns and broccoli. I think next time I'll add some diced onion or onion salt to give them a little more flavor.Step 2: Break 1 egg into each up and sprinkle with salt and pepper.Step 3: Bake for 10 minutes at 375 degrees, then top with cheese and bake 5 more minutes.Step 4: Let them cool down and enjoy. We all really like them...the tomato and hashbrowns were the favorites!

Directions:* Preheat oven to 450 degrees. Melt 2 T. butter in microwave and whisk together with milk and eggs. - Put 1 T. butter in bottom of baking dish (I use my trusty 2-qt. square one, but if you have a circle it would look better) and place in oven until melted. - Add flour and salt to egg mixture and whisk until smooth. Pour batter into dish (on the melted butter) and bake 20 min. (I take out the top rack in my oven - it's gets pretty "puffed")- Reduce heat to 350 degrees and bake 10-15 more minutes until puffed and golden brown. * While the shell is baking, melt 1 T. butter in large sauce pan and stir in carrots, broccoli, potatoes and onion. Cook until veggies are tender.- Add lemon juice, chicken and cream of chicken soup. Stir in spices and continue stirring until heated through.- Stir in cheese keep warm until the puff is ready.* Remove puff from oven and allow to cool and middle to fall, forming a shell. - Spoon filling into center of puff and enjoy.

Directions:- Cook meat in a large skillet with onion and garlic.- When meat is done stir in mushroom soup, sour cream, mushrooms and onion soup packet until well mixed.- Reduce heat and continue stirring until heated through.- Serve over rice or noodles.

These were a lot of work to make (and a grocery budget breaker if you don't have any of the sauces like me...of course now I'll have them for a long time), but definitely worth it! I was nervous, but they ended up being super delicious and pretty dang close to what I remember at the restaurant!

This was one of my favorite meals growing up! I used to request it for my birthday dinner sometimes I loved it so much :-). It's like an oven fried chicken, but since you use instant potato flakes as the "breading", it's gluten free! Our kids love it!

Directions:
- Preheat oven to 350 degrees. Slice butter and place along bottom of glass baking dish.
- Put dish in oven until butter has melted and coated bottom of pan.
- While butter is melting, beat the 2 eggs in one bowl and in another bown combine potato flakes, Parmesan, garlic salt and pepper.
- Dip chicken pieces first in egg and then coat in potato flake mixture. Place in buttered dish side by side.
(to make it extra tasty, melt some butter in a small dish and drizzle on top of chicken before baking)
- Bake uncovered for 25-30 minutes (until chicken is cooked and flakes are looking golden and crispy on the edges).

(I cut 3 small breasts into 10 strips and calculated them at 65 calories per strip)

Directions:- In a medium saucepan melt margarine and choclate over low heat. Remove from heat.- Stir in sugar, eggs, and vanilla. Beat lightly by hand just till combined. Stir in flour and nuts if using them.- Spread batter into an 8x8 pan (Mike likes to use a 9x13 to make them thinner). - Bake at 350 degrees for 30 minutes. Cool on a rack and frost if desired.

Sorry for the not so great picture - don't let it deceive you though, this was delicious. I would have taken a picture before I cut into it because it was semi-pretty and would have been really pretty if #1 I had a round baking dish (I used a square) and #2 I was a little better at "fluting" edges.

Directions:- Place carrots, potatoes and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.- Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add broth, thyme, salt and pepper. Bring to boil; cook and stir for 2 min. or until slightly thickened.- Drain vegetables and place in a large bowl; stir in white sauce, chicken, peas, mushrooms and onions. Transfer to a greased 2-qt.round baking dish.- Place pastry over filling; trim, seal and flute edges. Cut slits in top. Bake at 375 degrees for 25-30 minutes or until the crust is golden brown and filling is bubbly.

This is another no-recipe meal, but we really love it. The real key is to get GOOD sausage! Then just thinly slice some onions, green peppers, and red peppers and saute it all together...and serve over brown rice.
I know I really like something when I am excited to have the left overs for lunch the next day and today I definitely am (yesterday's meal was good, but the leftovers haven't been touched)!

Directions:Chop tomatoes and green onions. Coarsely snip cilantro and combine w/ tomatoes and green onions. Press garlic into tomatoes. Add lime juice, then beans, sugar, salt and pepper. Cover and refrigerate 1-2 hours to blend flavors. Serve with warm Toasted Cornbread Slices (I just use tortilla chips – the little bowl/scoop kind work well).(also, I always make most of this the night before...mix together all but the tomatoes and refrigerate. 2-3 hours before serving add in the tomatoes and let all the flavors mix together)

We refer to this as DR Stuff because it is so much easier to say than it's proper name. I must admit the first time Mike made this years ago I was quite skeptical, but it is actually delicious...I promise!